Spicy Peruvian Roasted Cauliflower Bowls with Cilantro Rice
Vibrant grain bowls featuring roasted cauliflower seasoned with fajita spices and garlic, served over buttery jasmine rice mixed with fresh tomato and pickled jalapeños. The creamy cilantro-lime salsa verde adds a cooling contrast to the spiced vegetables. Perfect for a healthy weeknight dinner or meal prep, this colorful dish balances bold Peruvian-inspired flavors with satisfying textures. The pickled jalapeños can be adjusted for heat preference, making it customizable for different spice tolerances.
Ingredients
- 10 ounce cauliflower florets
- 1 unit jalapeño
- 2 unit scallions
- 1 unit lime
- ¼ ounce cilantro
- 1 unit tomato
- 1 tablespoon fajita spice blend
- 1 teaspoon garlic powder
- ½ cup jasmine rice
- 1 unit veggie stock concentrate
- 2 tablespoon mayonnaise
- 1 ½ tablespoon sour cream
- salt
- pepper
- 2 teaspoon cooking oil
- ¼ teaspoon sugar
- 1 tablespoon butter
Instructions
- 1
Adjust rack to top position and preheat oven to 425 degrees
- 2
Wash and dry all produce
- 3
Cut cauliflower into bite-size pieces if necessary
- 4
Thinly slice jalapeño into rounds, removing ribs and seeds for less heat
- 5
Zest and quarter lime
- 6
Trim and thinly slice scallions, separating whites from greens
- 7
Finely chop cilantro
- 8
Dice tomato into half-inch pieces
- 9
Toss cauliflower on baking sheet with oil, fajita spice blend, salt, and pepper
- 10
Roast on top rack until tender
- 11
Combine jalapeño rounds, sugar, lime juice, and salt in microwave-safe bowl
- 12
Microwave for 30 seconds and set aside to pickle, stirring occasionally
- 13
Melt butter in small pot over medium heat
- 14
Add scallion whites, garlic powder, and remaining fajita spice blend and cook until softened
- 15
Add rice, water, stock concentrate, and salt
- 16
Bring to boil, then cover and reduce heat to low
- 17
Cook until rice is tender and water has evaporated
- 18
Keep covered off heat until ready to serve
- 19
Remove jalapeño from pickling liquid and reserve liquid
- 20
Reserve a few jalapeño rounds for garnish and mince remaining
- 21
Combine cilantro, mayonnaise, sour cream, remaining garlic powder, lime juice, lime zest, and minced jalapeño
- 22
Add water gradually until sauce reaches drizzling consistency
- 23
Season salsa verde with salt and pepper
- 24
Fluff rice with fork and stir in tomato, lime juice, and remaining minced jalapeño
- 25
Taste and season rice with salt and pepper
- 26
Divide rice between bowls and top with cauliflower
- 27
Drizzle everything with salsa verde
- 28
Garnish with reserved jalapeño rounds and scallion greens
Tips
Add jalapeño pickling liquid to the salsa verde for extra zesty heat instead of or in addition to lime juice.
Remove jalapeño ribs and seeds for milder heat, or leave them in for more spice.
Add water gradually to the salsa verde until you reach the perfect drizzling consistency.
Good to Know
Refrigerate assembled bowls for up to 3 days. Store salsa verde separately to prevent rice from becoming soggy.
Rice and salsa verde can be made 2 days ahead. Roast cauliflower day of serving for best texture.
Serve immediately while cauliflower is warm. Can be enjoyed at room temperature for meal prep.
Common Mistakes
Do not overcrowd cauliflower on baking sheet to avoid steaming instead of roasting.
Taste salsa verde before adding all minced jalapeño to avoid making it too spicy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead for meal prep?
Yes, prepare all components separately and assemble just before eating. The salsa verde and rice keep well for 2-3 days refrigerated.
How can I adjust the spice level?
Remove jalapeño seeds and ribs for less heat, or add extra pickled jalapeño liquid to the salsa verde for more kick.
What can I substitute for the veggie stock concentrate?
Use 1 teaspoon vegetable bouillon powder or 3/4 cup vegetable broth instead of water and concentrate.